Ok, so I took pictures of SB44 party but they are random…
Here, Grandma’s PB Bars and some cookies made from the recipe on the back of the white chocolate chip package (don’t judge–they were amazing!!!!):
And here, Katy‘s amazing jambalaya and you can see the cornbread in the back!
Regardless of photographic proof, I discovered a delicious new corn bread recipe that I think you all might enjoy. I found it over at Simply Recipes.
Green Chile Cornbread Recipe
- 1 cup plus 2 Tbsp cornmeal
- 1 cup all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 cup (1 stick) softened unsalted butter
- 1/2 cup sour cream
- 2 eggs
- 1 3/4 cups milk
- 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
- 1 cup corn (frozen is fine)
- 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 Preheat oven to 400°F. Grease a 8×12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Makes about 12 serving pieces.
And this is because Ashley made me promise not to post this picture on Facebook, so here I am posting it on the blog instead:
Happy Tasty Tuesday!!!